What's your evidence that GMO-free organic tastes better? Don't forget,
it doesn't matter if it tastes better to you. If you want to sell someone
else on the taste, it has to taste better to them.
There isn't any that proves that particular point. The difference is
that much organic is grown in small plots more local and is therefore
not picked green (or a least not nearly _as_ green) and so therefore has
more natural sugars and flavors for simply that reason.
It's a conundrum -- there's no way to produce food for 300 million all
in their own backyards for anything approaching affordable cost for most
-- just can't happen. Except in greenhouse, you're not growing a tomato
in Minnesota just now. Not everybody has a greenhouse. Hence, CA and
FL and AZ and all have to grow enough for almost all and that takes
varieties that can handle transport and shipping delay and all and still
at least be round and red when arrive. Sure you could grow 'em in
granny's garden and air express each one overnight but that's a little
pricey for most.
Oh, I thought they orientation had shifted, sorry -- any and every diet
has some affect whether detectable or not. Milk from cows allowed to
pasture on winter wheat is one very common case almost everyone should
be familiar with altho these days probably are very few who could
identify the cause of the particular flavor because they're so far
removed from the farm to have no reference point by which to know.
The prime thing on meat I thought most were so hung up over was the
possible carryover of antibiotics or perhaps growth hormones. Neither
is detectable by taste test by anybody. There may well be other diet
factors that change quality plus the inherent variability of one carcass
to another that gets identified by association and it's that variation
that gets the guilt by association.
And, specifically, the "GMO-free" got me thinking that way but I suppose
you mean no Roundup-ready 'beans in the feedmix and that kind of thing.
I'll admit that as longtime rancher/farmer on 3rd generation mixed
crops/cattle operation it's hard to get a mind around the stuff the
"antis" can make up that mighta' coulda' possibly be that has no basis
in the actual makeup of plant and/or animal genetics.
Like the fertilizer thing, N is N in the elemental form the atom doesn't
"know" nor does the plant from whence it came. It just "is" what it is.
Bingo. The same is true about many other things.
Unfortunately, there is none. Not within reasonable distance at least. We
have supermarkets and independents who sell "Heavy Western Beef", whatever
that may be.
I quit paying attention to them when someone decided that Scotch whisky
contrubuted to cancer :)
And I don't doubt that too much fat/red meat isn't good for you. A serving
need not be 16 oz.
Have you ever asked "what ever may _that_ be???" I'm guess it's
probably a politically correct version of a longer and perhaps higher
quantity as well grainfed ration and therefore a higher slaughter weight
than the packer targets. That would translate to higher fat content and
assuming quality animals to start with, more marbling which is what has
been reduced drastically by the stress on "lean cuisine".
Ayup and a glass of the Glenlivet to ye... :)
Moderation is one of the few things that cannot be overdone...
Much also has to do with the number of calories one is burning in
physical exertion and all as well-an NFL lineman during training camp is
a little different than an old retired computer jock, say... :)
I don't think much has changed. The "usual" cuts are on display and if
you ring the bell the butcher will trim them or cut whatever you want off
the side in his freezer. We're talking beef here. While the butcher does
grind hamburger there are tubes of factory made burger which are cheaper.
The butcher ground burger comes with a choice of fat content, though.
There's a lot more lamb available and veal seems to be disappearing where
I live. A seperate fish counter is common in a lot of the newer store. This
is true in all of the chains where I live.
Some of the small non-chain places still make sausage but that's now
pretty rare. Pork is like beef, if you don't see it, ask.
Rib-eye syeaks are always available which means your butcher always has
rib roasts, ask him.
Nothing much is on sale but all the chains have satellite banks where you
can take out a second mortgage and pharmacies where you can get Paxil, for
This discuusion makes me wonder???
The tV show Farm Kings is based around pittsburgh:)
I am going to stop and buy some chicken and beef and taste test it.
I do know Egglands Best eggs, make everything taste better:)
Its worth the extra buck for their eggs
Probably. At least here, you can order anything you want. It might
take a day to get it but the butcher might be able to cut it for you.
This would only be for the better quality meats, though. Much is
packaged off-site. It's all highly dependant on the store. Some have
better meat departments than others. Don't expect much at WallyWorld.
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